It’s been two months ladies and gentlemen. And now here we are – back from a long national tour – with a lot of things to show you.
The show is free, tonight, at the Maison on Frenchman street. The party starts at 10pm with Baton Rouge’s own Gypsy Space Caravan. We – the almighty Dirty Bourbon River Show – with burlesque by the Rosy Purrles & a full brass section courtesy of Booty Trove, go on at 11:30. Our dear friends from Lafayette, The Howdies, will play the afterparty from 1-3. Truly, the show of the century!
Bacon Roasted Garlic Mashed Potatoes
4 – strips of bacon, cooked till crispy and the rendered fat drained and set aside
20 – cloves of garlic
5 lbs. Russet potatoes
1 – stick of butter
Preheat oven to 250 degrees. Roast garlic cloves in bacon fat for 2 hours or until the garlic is completely soft. Boil potatoes in salted water until a sharp knife can freely pierce the center. Drain potatoes, add roasted garlic, bacon strips, and mash with a potato masher. Add enough milk to achieve the desired consistency. More milk will lead to a creamier final product. Season to taste and serve with pan fried mustard greens and pork roast. Enjoy
Thank you Tom Finnely for giving Noah an accordian. It has – literally – made his day. Your selfless generosity will not be forgotten.
Bacon Meatball Sub
4 – lbs. ground beef
1 – lb. bacon, cooked crispy, fully drained, and broken up into inch long pieces
1 – can diced tomato
4 – eggs
2 – cups breadcrumbs plus extra for breading
6 – hoagie rolls
Spices (garlic, red pepper, black pepper, salt)
Preheat oven to 400 degrees. Combine everything except for bacon in a large mixing bowl. Form meatballs around bacon pieces and coat in the reserved breadcrumbs. Place on a greased baking sheet and bake for 20 minutes, turning over halfway through cooking. Purée tomatoes, season to taste, and heat through. Cut rolls on half, pile on the meatballs, sauce, cheese, and enjoy.
This Friday!!! Brass, Burlesque & Bourbon Pours – Free Show at the Maison
This is what happened last time we played the Maison
Korean Fire Pork
1 – 4 lb. pork loin roast
1 – tub of gochujang (Korean sweet/hot chili paste)
1 – meat thermometer
Rub pork loin with gochujang, making sure that every part is covered with a uniformly thin layer. Cover with plastic wrap, place in refrigerator and marinate overnight. Once sufficiently marinated, preheat oven to 325. Take the roast out of the refrigerator and allow it to reach room temperature before placing fat side up in oven. Cook until the internal temperature of the pork is 155 degrees. This should take about an hour. Once the meat is up to temperature allow the roast to rest for 15 minutes before carving. Serve with your favorite sides and enjoy.
Ruth Acuff from Violet and the Undercurrents.
The show is over and we are on the road to New Orleans. We have been away for a long time. It feels good to head back home.